Entry Level Cook Resume No Experience
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There are a few basic requirements for a Resume, for example, the resume should contain the following:
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In order to achieve this, you just have to be a little more creative and follow the local business conventions. Also bright up your past jobs and duties performed. Often they are looking for someone who wants to learn and who has transferable skills like:
- Leadership skills;
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- Ability to multi-task;
- Hard work ethics;
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- brief, preferably one page in length;
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- structured and written to highlight your strengths;
- immediately clear about your name and the position you are seeking.
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EDUCATION Culinary School, City Community College, Milton, VT 2015 Associate s Degree in Culinary Arts Coursework: Sanitation and Food Safety Product Identification Basic Food Preparation Fundamentals of Table Service Soups and Sauces Customer Service Cost Control A la Carte Catering and Banquets Classical Cuisine PROFESSIONAL HIGHLIGHTS Demonstrated expertise in performing food preparation services including chopping and marinating meats Proficient in operating standard kitchen equipment such as grills, ovens, firers and dishwashers Skilled in the creating recipes by incorporating local tastes and likes, aimed at increasing customer satisfaction Adept at complying with nutrition and sanitation regulations and safety standards particular to the food service industry SKILLS KNOWLEDGE Portion Control Sauce Preparation Menu Development Food Inventory Handling Nutrition Standards Platter Aesthetics Equipment Maintenance Garnishing Large-volume Cooking WORK EXPERIENCE Culinary Intern 2/16 to 5/16 Captain Food Truck, Milton, VT Cut, chopped and marinated fruits, vegetables and meats Prepared salads, soups and sauces by following set recipes and preparation methods Cleaned and sanitized work areas and equipment such as counters, grills, ovens and hot plates Assisted head chef with cooking activities by timing dishes and ensuring that auxiliary items such as seasoning are available Aesthetically placed prepared food items on plates and platters by following regulations for portion control Excellent References available..
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